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The Dish
Condiments, Dips, Sauces, Dressings & GravyHors d'oeuvresStarterVeganVegetarian

Sunflower Seed Hummus Recipe

by jughandle
written by jughandle
Jump to Recipe Print Recipe

If you’re like me, the word Hummus gives me shivers. I hate hummus. No punches pulled. But…Sunflower Seed Hummus, somewhat peaked my interest. The sunflower seeds bring out a flavor no hummus has ever had before, for me. This recipe I would consider the “bare bones” version. Add spices, hot sauce, more and different herbs. Make it your own and dip everything in it from celery to wings. – jughandle

Sunflower Seed Hummus

From http://www.thelovelycrazy.com/blog/2018/6/29/2b0ef95ewn0gmw4rn2dntpacas99mf
The Dish
Course appetizer, Dip
Cuisine American
Keyword Sunflower Seed Hummus
Protein Sunflower seeds
Cooking Method Food Processor
Hot/Cold Dish Cold
Course appetizer, Dip
Cuisine American
Keyword Sunflower Seed Hummus
Protein Sunflower seeds
Cooking Method Food Processor
Hot/Cold Dish Cold
Servings 4 servings
Author Colleen

Ingredients

This makes around 2 3/4 cups of dip

  • 2 1/2 cups cooked chickpeas or one can drained
  • 3/4 cup Shelled Sunflower seeds NOTE: Colleen's recipe clearly calls for raw UNSHELLED seeds but if I were you I'd use toasted shelled sunflower seeds. Dealer's choice but her picture, which I'm using, shows shelled seeds.
  • 2 Tbsps. lemon juice The juice of one nice sized lemon
  • 2-3 cloves garlic Garlic is always optional, but in this dip it will be very nice.
  • 1-2 tablespoons ice water This is just to adjust consistency and is optional.
  • salt and pepper to taste
  • fresh herbs Parsley, cilantro and or dill. Optional but I highly suggest using something.

Instructions

  • In a food processor blend the sunflower seeds until they are a paste. If you use unshelled seeds this will take about 8-10 minutes. Scrap the sides down to make sure it all gets blended. When you get close to a paste, add in the juice of the lemon and the garlic. Pulse again 3 or 4 times.
    processor
  • Finally, add the chickpeas and a pinch or salt and pepper and blend until smooth. Add water at this point to get the hummus to the consistency you like. Taste and check for seasoning (add more salt and or pepper if needed)
    paste
  • When the hummus is done, scrape into bowl(s), and top with lots of fresh herbs and a sprinkle more of sunflower seeds. Now eat it. Eat with veggies, with bread, with pretzels, or with a spoon (or finger). Do what you need to do.

Notes

Note: I think Colleen has the making of a great food blogger.  I am modifying and using her recipe, her pictures and her ideas without many changes and without her permission.  – jughandle
Nutrition Facts
Sunflower Seed Hummus
Amount Per Serving
Calories 322 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g13%
Sodium 193mg8%
Potassium 421mg12%
Carbohydrates 35g12%
Fiber 10g42%
Sugar 6g7%
Protein 14g28%
Vitamin A 28IU1%
Vitamin C 5mg6%
Calcium 75mg8%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

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American FoodCombination Side DishesJerry WoodenOven RoastingStove TopVegetablesVegetarian

Roasted Brussel Sprouts

by jughandle
written by jughandle

 

If you’ve never considered Roasted Brussel Sprouts a go to side dish for Thanksgiving, much less any meal, you are not alone.  Sprouts have been the redheaded stepchild of the vegetable world ever since mothers and grandmothers served boiled, bland sprouts to us as children.

I was lucky early in my palette formative years.  I had a chef friend sauté a pan full of sprouts that made me forget about all the bad ones I had before.

So many ways to cook sprouts, so little time.  I am including below, my favorite and easiest way to cook these delicious bite sized morsels.  You should experiment.  Add flavor, try different pairings.  Eat them while they are still inexpensive.  – jughandle

 

Roasted Brussel Sprouts

CRISPY roasted brussel sprouts are the perfect side dish for just about any meal. Learn what makes a dish good then add your own twists to it to make it your own.
Course Side Dish, Vegetables
Cuisine American
Keyword Roasted Brussel Sprouts
Cooking Method oven roasted, saute
Hot/Cold Dish Hot
Course Side Dish, Vegetables
Cuisine American
Keyword Roasted Brussel Sprouts
Cooking Method oven roasted, saute
Hot/Cold Dish Hot
saute 12 minutes
Servings 6 servings
Author jughandle

Ingredients

  • 1.5 pounds brussel sprouts trimmed and halved
  • 3 tablespoons olive oil
  • 1 tablespoon unsalted butter melted
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon black pepper freshly cracked pepper
  • 1/2 cup Panko Panko breadcrumbs
  • 1/2 cup Parmesan cheese grated
  • 1 clove garlic optional - minced
  • 4 strips bacon crispy with oil, optional

Instructions

  • Preheat the oven to 425 degrees F.
  • Wash and trim the brussel sprouts removing the dry outer leaf. Slice the ones that are larger than bite size in half. Place in a large bowl and store in a bowl with a lid in the fridge until needed.
  • Prior to cooking, drizzle olive oil and melted butter over prepped sprouts. Add the salt, and pepper. Toss to coat in the oil/butter. Add in the Panko and 1/3 cup Parmesan cheese. Toss again to ensure the panko and parmesan coats all the sprouts.
  • In a large cast iron frying pan fry your bacon until crispy. Drain the bacon on a paper towel and retain the grease in the pan.
  • Transfer the prepped sprouts to a large cast iron frying pan and saute in the bacon grease and olive oil coating until the sprouts start to get a brown edge. Place your pan with the sprouts into your preheated oven and roast for 10 to 12 minutes to heat the sprouts through and fork tender
  • The Parmesan cheese should be melted and the bread crumbs crispy. Remove from the oven and sprinkle the remaining 2 tablespoons Parmesan cheese on the hot brussel sprouts.
  • Transfer to a serving bowl and scrape up any crispy parts still in the pan to also add to the serving bowl. Crumble the crispy bacon over the dish if you are using bacon, Taste and adjust seasonings as needed.

Notes

If time is going to be short on the day of your meal, prepare the brussel sprouts up to a day in advance by washing, trimming and cutting them in half ahead of time. When you choose to do this, make sure to store the uncooked sprouts in an airtight container in the fridge for up to 2 days before cooking them.
Nutrition Facts
Roasted Brussel Sprouts
Amount Per Serving
Calories 242 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 6g38%
Cholesterol 20mg7%
Sodium 490mg21%
Potassium 488mg14%
Carbohydrates 14g5%
Fiber 5g21%
Sugar 3g3%
Protein 9g18%
Vitamin A 978IU20%
Vitamin C 97mg118%
Calcium 155mg16%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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Chef Ming Tsai
BreakfastBrunchChinese FoodEggs/DairyMing TsaiStove TopTofuVegetarianWok

Breakfast Wrap Idea From Ming Tsai

by Reposted Article
written by Reposted Article

The Breakfast Wrap Idea From Ming Tsai is a great idea whose time has come.  Some things make so much sense that you say, “why didn’t I think of that.’ -jughandle

§§cs§§

Think of The Possibilities

Possibilities abound.  Chef Tsai says himself that a great cook first learns the techniques, not the dishes.  Then uses what he learns to develop dishes unique to him.

Using an omelet as a tortilla or wrapping device opens up any number of variations from savory to sweet.  Healthy eating to comfort food.

Start With The Original Recipe

Omelet Wrap with Corn, Tomato, Watercress, and Fermented Black Bean Salsa

Eat Well With Chef Ming Tsai:
Using an omelet instead of a tortilla is great for a high protein & low carbohydrate
on the go breakfast!

Allergy Free Note: dairy free, shellfish free, peanut free, tree nut free
Chef Ming Tsai
Course Breakfast/Brunch
Cuisine Chinese
Keyword Eggwrap
Protein Eggs, Tofu
Cooking Method Pan Fried, Wok
Hot/Cold Dish Hot
Course Breakfast/Brunch
Cuisine Chinese
Keyword Eggwrap
Protein Eggs, Tofu
Cooking Method Pan Fried, Wok
Hot/Cold Dish Hot
Servings 2 people
Author Chef Ming Tsai

Ingredients

For The Omelet Wrap

  • 4 eggs large
  • 1/2 tsp Kosher salt or more to taste
  • 1/2 tsp black pepper or more to taste freshly ground
  • 1 Tbsp water
  • 1 Tbsp cilantro minced
  • 2 Tbsps jalapeno to taste minced
  • 1 Cup scallions about 2 bunches thinly sliced both green and white parts separated
  • 3 ½ Tbsps rice flour If using all-purpose flour use 2 Tbsp
  • 16 ounces firm tofu 1- 14 to 16 ounce package cut into ½ inch cubes
  • 10 ounces Tamari sauce approx 1 bottle. Use low sodium if you can find it.
  • 2 Tbsps Canola or grapeseed oil divided for frying

For The Salsa Filling

  • 1 Tbsp fermented black beans minced
  • 2 cloves garlic minced
  • 1 Tbsp ginger fresh,minced
  • 1 Cup corn or 2 fresh ears with kernels cut from the ear
  • 1 cup tomato diced, either fresh or canned
  • 2 cups watercress about 2 bunches of loose leaf
  • 1 Tbsp canola oil for frying

Instructions

Method for the omelet wrap

  • Beat the eggs, water, salt and pepper together in a large mixing bowl
  • Add in the cilantro, jalapeno, rice flour and scallion greens. Whisk together to combine.
  • Heat 2 medium sauté pans on medium heat. Add 1 teaspoon of grapeseed or canola oil to each.
  • When the pans are hot split the batter between the two sauté pans and make sure both have an equal, even layer, of the batter.
  • Cook until golden brown and then flip once. When both sides are cooked remove to a separate plates.

To Make The Salsa Filling

  • Add the white scallions to a bowl with the tofu and tamari. Let soak for 1 hour.
  • In a wok, add 1 tablespoon canola oil and add the fermented black beans, ginger, garlic and scallion whites. Sauté for 2-3 minutes.
  • Add the tomatoes and fresh corn.
  • After draining the tamari from the tofu mixture, add the mixture to the pan and sauté for 1-2 more minutes.

To Plate

  • Lay egg wrap on a plate and top with 3-4 tablespoons of warmed salsa.
  • Add watercress on top, roll or fold it all together and enjoy.

Notes

From ©2018 Ming Tsai - Season 15 Simply Ming
Nutrition Facts
Omelet Wrap with Corn, Tomato, Watercress, and Fermented Black Bean Salsa
Amount Per Serving
Calories 586 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 4g25%
Cholesterol 327mg109%
Sodium 8963mg390%
Potassium 1054mg30%
Carbohydrates 51g17%
Fiber 9g38%
Sugar 11g12%
Protein 54g108%
Vitamin A 3045IU61%
Vitamin C 57.2mg69%
Calcium 451mg45%
Iron 8.9mg49%
* Percent Daily Values are based on a 2000 calorie diet.

Variations on the theme

There are many ways to vary this recipe.

  • The egg mixture
    • use more egg, less flour
    • more flour less egg
    • a different flour
    • try different spices and ingredients
    • add milk instead of water and add more to make a thinner more delicate wrapper
  • The Salsa or Stuffing Mixture
    • meat instead of tofu
    • ground beef would be interesting
    • plain bacon strips
    • grilled asparagus with a hollandaise sauce topping
    • poached trout or salmon would be amazing
    • breakfast sausage

You get the idea.  Try something and let me know how it comes out.  -Jughandle

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Smoothie
American FoodBlendingDrinksJerry WoodenNutritionSmoothiesVegetarian

My Morning Smoothie

by jughandle
written by jughandle
High speed blender
Jump to Recipe

I do have a health concoction in the morning because My Morning Smoothie recipe has a few key ingredients in it that I don’t seem to get otherwise. -Jughandle

Ingredients for My Smoothie

What is My Morning Smoothie and why:

Rolled Oats are:

  • Nutritious.
  • A Source Of Antioxidants.
  • Known To Contain a Powerful Soluble Fiber Called Beta-Glucan.
  • Believed To Lower Cholesterol Levels and Protect Good Cholesterol From Damage.

Ground Flax Seeds are:

  • Nutritious
  • High in Omega-3 Fats
  • A Source of Lignans, Which May Reduce Cancer Risk
  • High in Dietary Fiber
  • Known To Improve Cholesterol
  • Thought To Lower Blood Pressure
  • Shown To Contain High-Quality Protein
  • Believed To Help Control Blood Sugar
  • Filling And Reduced Feelings of Hunger

Blueberries are known to:

  • Be Low in Calories But High in Nutrients
  • have the highest antioxidant capacity of all the popular fruits and vegetables.
  • Reduce DNA Damage, Which May Help Protect Against Aging and Cancer
  • Protect Cholesterol in Your Blood From Becoming Damaged
  • Lower Blood Pressure
  • Help Prevent Heart Disease
  • Help Maintain Brain Function and Improve Memory
  • Contain Anthocyanins Which Have Anti-Diabetes Effects
  • Help Fight Urinary Tract Infections
  • Reduce Muscle Damage After Strenuous Exercise

Turmeric :

  • Turmeric Contains Bioactive Compounds Such As curcumin. Curcumin Is a Natural Anti-Inflammatory Compound.
  • Turmeric Increases the Antioxidant Capacity of the Body.  It blocks them directly, then stimulates your body’s own antioxidant defenses.
  • Curcumin in Turmeric Boosts Brain-Derived Neurotrophic Factor, Linked to Improved Brain Function and a Lower Risk of Brain Diseases
  • Curcumin Should Lower Your Risk of Heart Disease
  • Turmeric Can Help Prevent (And maybe Even Treat) Cancer
  • Curcumin May Be Useful in Preventing and Treating Alzheimer’s Disease
  • Arthritis Patients Respond Very Well to Curcumin Supplements
  • Curcumin has shown some promise in treating depression.
  • Curcumin May Help Delay Aging and Fight Age-Related Chronic Diseases

Black Pepper :

  • Contains Piperine which increases the absorption of Turmeric’s Curcumin by 2000%.

Ginger :

  • is high in gingerol, a substance with powerful anti-inflammatory and antioxidant properties.
  • Can Treat Many Forms of Nausea, Especially Morning Sickness
  • May Reduce Muscle Pain and Soreness
  • Has Anti-Inflammatory Effects That Can Help With Osteoarthritis
  • May Lower Blood Sugars and Improve Heart Disease Risk Factors
  • Can Help Treat Chronic Indigestion
  • May Reduce Menstrual Pain a great deal
  • Might Lower Cholesterol Levels
  • Contains a Substance That May Help Prevent Cancer
  • May Improve Brain Function and Protect Against Alzheimer’s Disease
  • Can Help Fight Infections

Coco Powder :

  • Coco Is One Of The Richest Sources Of Polyphenols Which Help With Reduced Inflammation, Better Blood Flow, Lower Blood Pressure and Improved Cholesterol Numbers and Blood Sugar Levels
  • Has Antibacterial and Immune-Stimulating Properties That Benefit Your Teeth and Skin
  • Contains Theobromine and Theophylline Which Help People With Asthma
  • May Have Cancer-Protective Properties
  • Intake Helps Control Weight
  • Contains Flavonoids Which Improve Symptoms of Type 2 Diabetes
  • Improves Mood and Symptoms Of Depression
  • Lower Your Risk of Heart Attack and Stroke
  • Reduce High Blood Pressure by Improving Nitric Oxide Levels

Cinnamon :

  • IMPORTANT Only buy Ceylon Cinnamon Which Is “Known As True Cinnamon”.  Most Grocery Stores Carry The Cassia variety Which Can Be Harmful In Large Quantities Over Time.  Get Ceylon Cinnamon At Health Food Stores Or On Amazon.
  • May Cut the Risk of Heart Disease
  • Has Anti-Inflammatory Properties
  • Is Loaded With Antioxidants
  • May Help Fight the HIV Virus
  • Helps Fight Bacterial and Fungal Infections
  • Protects Against Cancer
  • Has Beneficial Effects on Neurodegenerative Diseases
  • Lowers Blood Sugar Levels and Has a Powerful Anti-Diabetic Effect
  • Can Improve Sensitivity to the Hormone Insulin

Almond milk :

  • Low in Phosphorus, With a Moderate Amount of Potassium
  • Dairy-Free And Vegan
  • Lactose-Free
  • High In Vitamin E
  • A Good Source of Calcium
  • Low In Sugar
  • Low In Calories

Greek Yogurt :

  • High In Calcium
  • One serving of Greek yogurt can have up to 21.3 percent of your daily value of B-12
  • Contains A Protein That Can Repair Damage Done By Exercise
  • Has A Much Higher Amount Of Protein Than Milk
  • Is An Excellent Source Of Iodine Which Are Bodies Do Not Normally Store.
  • One serving of Greek yogurt can have up to 6.8 percent of your daily potassium intake value.  Potassium helps lower blood pressure and balance out the sodium levels in your body. 
  • Contains large quantities of  Probiotics.

Morning Smoothie

This smoothie is good as an anti inflammatory drink
Smoothie
Course Drinks, Health Drink, Smoothie
Cuisine Health Food
Keyword Morning Smoothie
Cooking Method Blender
Hot/Cold Dish Cold
Course Drinks, Health Drink, Smoothie
Cuisine Health Food
Keyword Morning Smoothie
Cooking Method Blender
Hot/Cold Dish Cold
Servings 2 Serving
Author jughandle

Ingredients

  • 5 oz Almond Milk or milk of choice
  • 3 oz nonfat plain Greek yogurt or dairy-free yogurt of choice
  • 1 Cup rolled oats
  • 1 Tbsp Flax seed ground
  • 4 Oz frozen mixed berries blueberries,raspberries, blackberries etc - frozen unsweetened
  • 1 teaspoon Turmeric ground
  • 1/2 tsp black pepper ground
  • 1/2 tsp Ginger ground
  • 1 tsp coco powder
  • 1 tsp Cinnamon ground

Instructions

  • Place the ingredients in a high-powered blender in the order listed: almond milk, spinach, yogurt, oats, berries, turmeric, ginger, and 2 teaspoons honey.
  • Blend until smooth between each addition
  • Taste and adjust sweetness as desired.
  • Enjoy immediately

Notes

Note: healthy breakfast smoothie to kick start your mornings! This easy smoothie is great for kids because you can't taste or see the green.
Other health benefits include a natural immune booster, cold remedy, and anti-inflammation drink.
Nutrition Facts
Morning Smoothie
Amount Per Serving
Calories 254 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Cholesterol 2mg1%
Sodium 113mg5%
Potassium 303mg9%
Carbohydrates 40g13%
Fiber 8g33%
Sugar 7g8%
Protein 11g22%
Vitamin A 25IU1%
Vitamin C 1.4mg2%
Calcium 179mg18%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.

Informational Links:

Organic Foods

Super Foods We All Should Have

Facts About Caffeine

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Condiments, Dips, Sauces, Dressings & GravyHoliday Meals & PartiesHors d'oeuvresMexicanSnackStarterTex-MexVeganVegetarian

Guacamole Dip Recipe

by jughandle
written by jughandle
Guac

This Guacamole Dip Recipe is flawless as it is, but where is the fun in that.  Take the opportunity to create your own signature dip for friends and family to remember.

All you have to do is tweak a few ingredients, throw-in or take-out a spice or two.  Make a nuclear version with ghost peppers.  Mix the avocados with salsa for a great Tex-Mex version.  Have fun, party on. – Jughandle

Guacamole Dip Recipe

Guacamole Dip

This Guacamole compliments the chips. Isn't too much of anything, just good eats and repeatable.
Course Dip, hors d'oeuvre, Snack, Starter
Cuisine Mexican, Tex-Mex
Keyword Guacamole, Guacamole Dip
Cooking Method fresh chopping
Hot/Cold Dish Cold
Course Dip, hors d'oeuvre, Snack, Starter
Cuisine Mexican, Tex-Mex
Keyword Guacamole, Guacamole Dip
Cooking Method fresh chopping
Hot/Cold Dish Cold
Servings 4 people
Author jughandle

Ingredients

Ingredients

  • 4 Haas avocados ripe
  • 3/4 onion Sweet or yellow onion finely diced
  • 3 Roma tomatoes diced
  • 1/2 Cup fresh cilantro chopped about a whole bunch
  • 1 jalapeno pepper clean of seeds and membrane then finely diced or use the whole thing if you like it spicy
  • 1 clove garlic pressed or minced
  • 1 1/2 Tbsp lime juice the juice of 2 limes
  • 1 dash Tabasco Sauce or more to taste
  • 1 dash worcestershire Sauce or more to taste
  • 1/2 tsp sea salt

Instructions

Instructions

  • Slice the avocados in half, remove the pit, scoop out the pulp and place in a mixing bowl.
  • Mash the avocado with a fork or potato masher and make it a chunky paste. Dippable.
  • Add the remaining ingredients and fold together.
  • Taste for seasoning and adjust as needed.

Notes

Notes
Definitely use fresh limes rather than lime juice in a bottle. The flavor difference is more than worth the extra effort.
Nutrition Facts
Guacamole Dip
Amount Per Serving
Calories 335 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 4g25%
Sodium 311mg14%
Potassium 1095mg31%
Carbohydrates 20g7%
Fiber 14g58%
Sugar 3g3%
Protein 5g10%
Vitamin A 855IU17%
Vitamin C 33.1mg40%
Calcium 29mg3%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Variation:

Mix Avocado with Pico De Gallo and achieve virtually the same recipe.

Mix Avocado with Salsa for a Tex-Mex version.

When I eat Mexican food out, I always order two things before I even look at the menu.  Salsa with chips and Pico De Gallo.

If you look closely at this Guacamole recipe, it is basically Pico De Gallo with Avocados mixed together.

My point is that if you are like me and you are going to have Pico anyhow, then make a bigger batch and mix part of it with avocado for your Guacamole.

Click on one of the Pico De Gallo links for that recipe.  No need to thank me now. – jughandle

For more great Mexican Food, check out my board on Pinterest.

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American FoodBananaBill BrattonCakeDessertsVegetarian

Coach Bratton’s GoTo Banana Bread Recipe

by jughandle
written by jughandle

Coach Bratton’s GoTo Banana Bread Recipe calls for walnuts.  If you have a nut allergy for all means, leave them out.

Bill Bratton has been a friend of mine since the ’60’s in high school.  He recently had a heart attack and is busy trying to improve his condition.  Banana bread is a good, filling way to add fruit, nuts and whole wheat grain to your diet.  – jughandle

Banana bread

Coach Bratton's GoTo Banana Bread Recipe

This is my friend Bill Bratton's favorite banana bread recipe.
Course Bread
Cuisine American
Keyword banana bread with walnuts
Cooking Method Baking
Hot/Cold Dish Cold, Hot
Course Bread
Cuisine American
Keyword banana bread with walnuts
Cooking Method Baking
Hot/Cold Dish Cold, Hot
Resting time 10 minutes
Servings 8 slices
Author jughandle

Ingredients

What You'll Need:

  • 8 Tbsp Butter one stick
  • 3/4 Cup Sugar
  • 2 eggs
  • 1 Cup Flour All purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 Cup whole wheat flour
  • 3 Bananas large bananas very ripe mashed
  • 1 tsp vanilla
  • 1/2 Cup walnuts shelled and coarsely chopped

Instructions

  • Preheat oven to 350°F
  • Grease a 9x5x3 inch bread pan
  • Cream butter and sugar until light and fluffy.
  • Add eggs one at a time, beating well after each addition.
  • Sift all-purpose flour, baking soda, and salt together.
  • Stir in the whole wheat flour and add whole thing to creamed mixture.
  • Fold in the bananas, vanilla and walnuts
  • Pour mixture into greased pan
  • Bake 50-60 minutes or until toothpick comes out clean.
  • Cool in pan 10 minutes, remove and finish cooling on rack.
  • makes 1 loaf.
Nutrition Facts
Coach Bratton's GoTo Banana Bread Recipe
Amount Per Serving
Calories 387 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 8g50%
Cholesterol 71mg24%
Sodium 421mg18%
Potassium 277mg8%
Carbohydrates 53g18%
Fiber 4g17%
Sugar 25g28%
Protein 7g14%
Vitamin A 445IU9%
Vitamin C 3.9mg5%
Calcium 26mg3%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

Other Recipes you might like

DOLE PINEAPPLE ANGEL FOOD CAKE RECIPE

Vanilla Creme Brulee Recipe

Tastes Better From Scratch Banana Bread Recipe

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Tomato Salsa
Condiments, Dips, Sauces, Dressings & GravyMexicanSalsaSaucesVeganVegetarian

Mexican Tomato Based Salsa Recipe

by jughandle
written by jughandle
Most Mexican Tomato Based Salsa Recipes include ingredients such as onions, chilies, an acid and some herbs.  Therefore, Salsa is typically piquant, ranging from mild to extremely hot. Though many different sauce preparations are called salsa in Spanish, in English it generally refers to raw or near-raw sauces used as dips. – Wikipedia.
This EASY Mexican-style recipe that tastes even better than what you’d enjoy at a restaurant. The ingredients are simple and inexpensive and it only takes a few minutes to prepare.  Get creative, add or substitute different ingredients to make this recipe your own.  There are no rules in cooking, only good eats. to make!-

Tomato Based Salsa

This really is good.  The ingredients are simple and inexpensive and it only takes a few minutes to make!
Tomato Salsa
Course Condiment, salsa
Cuisine Mexican, vegan, Vegetarian
Keyword Salsa
Cooking Method fresh chopping
Hot/Cold Dish Cold
Course Condiment, salsa
Cuisine Mexican, vegan, Vegetarian
Keyword Salsa
Cooking Method fresh chopping
Hot/Cold Dish Cold
Rest to combine flavors 2 hours
Servings 12 Servings
Author jughandle

Ingredients

  • 28 ounce (793.79 g) can whole tomatoes drained or 5 fresh ripe roma tomatoes
  • 20 oz (566.99 g) Rotel diced tomatoes with green chiles 2 cans juice and all
  • 1/2 cup (8 g) cilantro fresh chopped
  • 1/4 cup (40 g) onion Chopped. I use Vidalia onions but any onion would work
  • 2 Tablespoon (2 Tablespoon) lime juice or the juice from 2 large lime
  • 1 clove (1 clove) garlic pressed
  • 1/2 teaspoon (0.5 teaspoon) ground cumin
  • 1/2 teaspoon (0.5 teaspoon) Kosher Salt or more, to taste
  • jalapeño pepper fresh, diced, de-seed for a milder heat
  • 1/2 tsp (0.5 tsp) celery salt

Instructions

  • Add all ingredients to a food processor and pulse a few times until no large chunks remain.
  • Taste and adjust seasonings, if needed, to taste.
  • For best flavor, refrigerate salsa for at least 1-2 hours before serving. Store in the fridge for up to 1 week.
  • This recipe makes a little less than 6 cups of salsa.  A typical serving would probably be 1/2 cup.
Nutrition Facts
Tomato Based Salsa
Amount Per Serving
Calories 24
% Daily Value*
Sodium 293mg13%
Potassium 235mg7%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 3g3%
Protein 1g2%
Vitamin A 180IU4%
Vitamin C 12.5mg15%
Calcium 38mg4%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Other Recipes You Might Like:

Darlene’s Chicken Enchiladas With Red Sauce Recipe

Darlene’s Red Enchilada Sauce Recipe

Pico De Gallo Recipe

Guacamole Dip Recipe

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FeaturedItalian FoodMain DishesPastaVegetarian

12 layer Eggplant Lasagna

by jughandle
written by jughandle

12 Layer Eggplant Lasagna with Homemade Pasta

I’ve been making this 12 layer Eggplant Lasagna for over 30 years.  It’s called 12 layer lasagna but you can make as many layers as you would like.  The pasta for the layers is homemade, very thin, pasta sheets.  A dozen super-thin sheets of fresh pasta brushed with delicious tomato sauce all layered with melted fresh mozzarella cheese and toasted eggplant slices.

This recipe is not hard but does require some focus and dedication to detail to really come out great.  You can choose to make this with meat or vegetarian.  I will present the vegetarian version.  Go to the bottom of this page for variations and tips.

Jughandle's 12 layer Egg Plant Lasagna

I truly believe this will be the best lasagna you have ever eaten.  By using fresh pasta you are creating a delicate flavorful dish with lots of texture.  If you use fresh store bought pasta, make sure the pasta sheets you buy are fresh and moist.
Course Main Course
Cuisine Italian
Keyword Eggplant Lasagna
Cooking Method Baking
Hot/Cold Dish Hot
Course Main Course
Cuisine Italian
Keyword Eggplant Lasagna
Cooking Method Baking
Hot/Cold Dish Hot
Rest to combine flavors 30 minutes
Servings 8 Servings
Author jughandle

Ingredients

  • 4 whole (4 whole) Eggplants large
  • 1 pound (453.59 g) fresh pasta sheets or make some from scratch
  • 1 Tbsp (1 Tbsp) butter to prep baking dish
  • 3 tablespoons (3 tablespoons) olive oil for the ice water dip
  • 1 teaspoon (1 teaspoon) kosher salt
  • 1 teaspoon (1 teaspoon) red pepper flakes dry crushed
  • 2 clove (2 clove) garlic pressed
  • 28 ounce (793.79 g) crushed organic tomatoes Canned is actually best than fresh in this dish
  • 1 Tbsp (1 Tbsp) lemon zest the zest of 1 or 2 lemons
  • 12 ounce (340.2 g) mozzarella fresh balls torn up into little pieces
  • 1 bunch (1 bunch) basil fresh julienned
  • 1 Tbsp (1 Tbsp) Oregano fresh chopped or 1 tsp dry
  • 8 oz (226.8 g) Parmesan cheese grated
  • 10 oz (283.5 g) Ricotta cheese
  • 1/2 tsp (0.5 tsp) Worcestershire sauce
  • 1/2 tsp (0.5 tsp) Tabasco sauce
  • 1/4 Cup (59.75 g) Red wine vinegar

Instructions

METHOD:

  • Fill large pot 3/4 full of water, throw in a hand full of salt and bring to a boil.
  • Butter a deep, square baking dish, or spray with Pam or the like.

TO MAKE YOUR TOMATO SAUCE

  • Place the olive oil, salt, pepper flakes, diced onion and garlic in a pan.
  • Dial the heat up to high and saute for a minute or two.
  • Add the tomatoes and slowly bring to a simmer.
  • Add the oregano
  • Taste then add a dash of Worcestershire sauce,Tabasco sauce and a splash of red wine vinegar.
  • simmer for 20 minutes
  • Remove from heat, stir in the lemon zest and taste again.
  • If the sauce tastes flat and bland hit it again with the same amount of the Worcestershire sauce,Tabasco sauce and red wine vinegar. tasting in between stirring in between each addition until you like it.
  • Set aside.

PREP THE EGGPLANT

  • Clean the eggplant and blanche in the boiling water for about 30 seconds to soften the skin
  • Remove to an ice bath to cool
  • Slice the eggplant as thinly as you can. I use a mandolin.
  • Put the slices into water or milk with the juice of 1 lemon to keep from browning and to remove bitterness.
  • reserve for the assembly

PREPARE THE LASAGNA NOODLES

  • Make the pasta using a pasta machine, or use the store bought fresh pasta sheets.
  • Cut the big sheets into 12 inch long strips.
  • This should yield about 12-14, foot long strips.
  • I go to setting 7 or 8 on the Pasta Queen machine, one shy of the very thinnest setting. You can re-roll the store bought pasta too, if it is too thick.
  • The sheets should almost be translucent.

AS YOU ASSEMBLE THE DISH

  • Prepare a large bowl with ice water and the a skim coat of olive oil
  • Blanche each pasta sheet in the salted boiling water for just 10-20 seconds. It will cook completely in the assembled dish.
  • Do each sheet individually
  • Transfer them immediately to the cold olive-oil water for a quick swim and cool-off.
  • No need to dry the pasta you will want the extra liquid.

ASSEMBLE THE LASAGNA

  • When you start to assemble preheat your oven to 375 F.
  • Ladle a bit of the sauce into the bottom of the prepared baking dish before you start assembling the pasta layers
  • Begin to line the greased baking dish with the pasta sheets.
  • It is ok for them to overlap.
  • The first layer should go up the sides and hang over about an inch all around.
  • Ladle another thin layer of tomato sauce on the first layer and then every third layer.
  • Spread the Ricotta on the layers above the tomato sauce and add the mozzarella cheese randomly.  Sprinkle Parmesan cheese on the cheese layers evenly.
  • On every third layer spread evenly a layer of the eggplant topped with a bit of the julienned basil.
  • So you will have a pasta layer followed by a sauce layer followed by a cheese layer, followed by an eggplant layer.
  • Repeat boiling, cool dipping and layering your pasta, spreading, cheesing and eggplanting until all your ingredients are gone.
  • The top layer will be a combination of the sauce, cheese and basil, to form a crusty top.

BAKE

  • Bake in the preheated oven on the middle shelf until everything is melted and fragrant, 45 minutes or so.
  • It is smart to put a pan under the dish as it cooks to catch any boil over.
  • If the top is not crusty turn the oven to high broil and finish browning the top.
  • Let it sit for 10 to 20 minutes or more before serving, so everything has a chance to set up a bit.
  • FREEZE FOR LATER
  • All of this can be done way ahead.
  • You can allow the dish to cool and freeze it for another time. Just put the frozen dish in a 300 deg oven for about an hour or so and serve.

Notes

Note: Proper seasoning is important throughout this recipe, if you under salt it is going to taste flat and the flavors won't pop. The right amount of salt brings the pasta forward and focuses the tomato and lemon flavors in the sauce.
Nutrition Facts
Jughandle's 12 layer Egg Plant Lasagna
Amount Per Serving
Calories 602 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 15g94%
Cholesterol 116mg39%
Sodium 1231mg54%
Potassium 920mg26%
Carbohydrates 52g17%
Fiber 8g33%
Sugar 11g12%
Protein 33g66%
Vitamin A 1045IU21%
Vitamin C 15.8mg19%
Calcium 697mg70%
Iron 4.3mg24%
* Percent Daily Values are based on a 2000 calorie diet.

Variations:

Pasta Sauce Recipe with meat sauce variation

Links To Helpful Sites:

How to make lasagna pasta sheets

Smoked lasagna from start to finish

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